Never Use Oxygen Absorbers With These Foods?

It’s never really occurred to me when NOT to use an oxygen absorber. After all, I really only store traditional bulk foods (e.g., rice, beans, pasta, flour) which has already been canned from somewhere like the LDS Home Storage Center or pre-purchase freeze-dried food from a company, like Thrive…but that’s about to change because I recently purchased a large freeze dryer from Harvest Right (more to come on that).

Many years ago, however, I used to dehydrated vegetables and some fruits which I did store in mason jars, but I never used oxygen absorbers with them; I eventually trashed a lot of what I made because I had stored them for a few too many years, and I can’t imagine they were still good to eat.

In any case, if you’re recently getting into dehydrating or simply trying to extend the life of some shelf-stable foods, I encourage you to watch the following video from start to finish because she does explain how some foods that seem dry, like brown rice, jerky, and granola, should never be coupled with an oxygen absorber because that aren’t actually dry and could promote botulism, which can be quite deadly.

As always, knowledge is power…